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Salmon On Wilted Chicory Salad Recipe
|Extra virgin olive oil||120 Milliliter (1/2 Cup)|
|Chanterelle mushroom/Regular button mushrooms||8 Ounce, cut into about 1/2-inch pieces|
|Thinly sliced green onions||60 Milliliter (1/4 Cup)|
|Garlic||4 Clove (20 gm), minced or pressed|
|Minced fresh thyme/2 tablespoons dried thyme||80 Milliliter (1/3 Cup)|
|Chicory piece||9 Cup (144 tbs), rinsed and crisped (2.2 Liters, Bite Size Pieces, Curly Endive)|
|Salmon steaks/Rockfish steaks / fillets||2 1⁄2 Pound, cut about 1 inch thick (1.15 Kilogram, 6 Steaks/ Fillets)|
Serving size: Complete recipe
Calories 3124 Calories from Fat 1538
% Daily Value*
Total Fat 168 g257.8%
Saturated Fat 16.8 g84.1%
Trans Fat 0 g
Cholesterol 589.7 mg
Sodium 2162.1 mg90.1%
Total Carbohydrates 147 g48.9%
Dietary Fiber 108.8 g435.1%
Sugars 16.6 g
Protein 273 g546.1%
Vitamin A 2620.3% Vitamin C 1133.4%
Calcium 274% Iron 286.1%
*Based on a 2000 Calorie diet
Add chanterelles and cook, stirring occasionally, until lightly browned (10 to 12 minutes).
Stir in 1/4 cup (60 ml) more oil.
Add onions, vinegar, garlic, and half the thyme; stir well.
Remove from heat and add chicory (half at a time, if necessary), turning until well coated.
Mound salad on individual plates and set aside.
Rinse salmon and pat dry.
Brush all over with remaining 2 tablespoons oil; sprinkle with remaining thyme.
Arrange fish on cooking grate.
Place lid on grill.
Cook, turning once with a wide metal spatula halfway through cooking time, until fish is opaque but still moist in thickest part (about 10 minutes; cut to test)- Using spatula, place a fish steak on each salad.
Season to taste with salt and pepper.